Meygoo polo

This simple Iranian dish couples rice and shrimps. The rice is cooked kateh-style, meaning that the water is completely drained, while the shrimps are usually sautéed or boiled separately, typically along with onions, garlic, and spices.

The dish is often enriched with raisins, toasted walnuts, and occasionally boiled eggs. It is traditionally layered and then steamed, but the rice can also be served merely topped with sautéed shrimps. Meygoo polo is usually associated with southern parts of the country.